Butterscotch Chocolate Pots de Creme

Preheat oven to 300 Degrees F.

In a small saucepan, combine 1 1/2 cups of the heavy cream, 6 tablespoons of the brown sugar and the salt and bring to a simmer over medium heat, stirring until sugar is dissolved. Then turn to low to keep warm.

In another saucepan, combine water and the remaining 2 tablespoons of brown sugar. Cook on medium heat, stirring until sugar is dissolved and then continue to cook, stirring occasionally, until browned and bubbling (approximately 5 minutes.) Remove from heat and pour in the cream mixture, whisking until combined.

In a large bowl, whisk together egg yolks and vanilla and continue whisking as you add the hot cream mixture into the egg mixture in a a thin stream.

Pour an equal amount of custard into each of six ramekins. Place the ramekins in a roasting pan filled with water (enough to go about half way up the sides of the ramekins) and bake in the preheated oven (basically it’s a hot water bath), uncovered until the custards are set around the edges but still jiggly in the center, about 40 minutes. Remove ramekins from pan with tongs and allow to cool until room temperature. They will continue to set as they cool.

While they are cooling, add the chopped milk chocolate (I usually use one of the large Lindt “creamy” chocolate bars which works out to about a cup and a half of chopped chocolate) and remaining 1/2 cup of heavy cream in a double boiler over medium low heat. Stir until chocolate is melted and then pour it over the cooled custards, lifting up each custard and turning them to make sure the chocolate coats the entire top of the custard. Allow to cool at room temperature. The chocolate will never fully set, it is meant to be gooey!

If you are not serving them right away cover and refrigerate. When ready to serve, top with the chopped Skor bar. ENJOY!